Prep Time: 30-60 Minutes
Cook Time: 2-8 Hours
Serves: 4-8+ people
Back in the day everyone knew that the key to a great chicken soup was using an older bird. Heritage broilers and fryers are 2-3 times the age of today’s industrial chickens and our Stewing Fowl are 10-20+ times older. This, along with our outstanding genetics adds heaps of flavor while their well-developed meat can stand up to the long cooking process a soup requires. This is why our chickens will make a great broth that’s more flavorful and delicious than any other.
The Chosen Poultry Stock
For the richest possible soup, we recommend adding stock, a concentrated broth using both bones and feet to develop a taste that’s even better. Along with the flavor, the collagen and gelatin that breaks down while cooking delivers incredible health-promoting nutrients.
Ingredients
Chicken/Turkey Bones
• 4 lbs Heritage Chicken or Turkey Bones or Heritage Turkey Wings
• 2 lbs Heritage Chicken Feet
• 2 lbs Heritage Chicken or Turkey Necks
• 2 gallons water
Mirepoix
• 2 large onions (halved with skin on)
• 2 large carrots (halved with skin on)
• 4 stalks celery (halved with leaves on)
Aromatics
• Black pepper
• Bay leaves
• Parsley stems
Cooking Instructions
Add bones, feet, and necks to an 8 qt stockpot. Cover bones with water and gently bring to a simmer. Allow stock to lightly simmer for 30-60 minutes, skimming impurities and fat as necessary. Add carrot, celery, and onion as well as aromatics to the stock and fill the rest of the way with water. Cover and allow to simmer for 4-8 hours. Do not allow stock to come to a boil as this can result in a cloudy broth. Strain stock through a mesh strainer lined with cheesecloth and cool immediately.
The Chosen Chicken Soup
Ingredients
• 3–4 lbs of Heritage Chicken — whole birds, drums, thighs, or leg quarters
◦ Add 1–2 lbs of chicken or turkey bones, neck, or wings
◦ Or use 3–4 lbs of Heritage Stew Fowl Chicken without added bones
• 1 qt heritage poultry stock (optional)
• 2–3 Heritage Chicken Feet (recommended)
• 2 large carrots (peeled and chopped)
• 2 onions (quartered)
• 4 stalks celery (chopped)
• salt & pepper to taste
• Chicken or Turkey Gizzards (optional)
Cooking Instructions
When Using Heritage Chicken – Place all meat, bones, and feet in a soup pot and cover with water. Bring to a simmer, skimming surface regularly. Add all other ingredients, cover pot, and allow to simmer lightly for about 1.5–3 hours.
When Using Heritage Stewing Fowl – Place your fowl and feet in a soup pot and cover with water. Bring to a low simmer and skim surface regularly for 2–3 hours. Once the chicken begins to soften, add the rest of the ingredients, cover, and cook for another 1–5 hours. Cooking times can vary greatly with Stewing Fowl, depending on size and age. If the bird is at all tough, keep cooking. The meat should be tender and falling off the bone when fully cooked.
